• Rub sweet potatoes with the oil and sprinkle with the salt. Roast at 400° for 50 to 60 minutes until completely cooked through and soft.

Topping

• Mix the flour, brown sugar, salt and pumpkin pie spice togeather and set aside.

The casserole

• Heat oven to 350°
• When the sweet potatoes are done cooking, remove their skins and add to a large bowl and allow to cool for 10 minutes.
• Mash the cooked sweet potatoes with a potato masher or large fork until very smooth. Add the butter, salt, sugar, and spice blend and mix well. Mix in the eggs.
• Transfer the sweet potato mixture to a 2-quart baking dish or cast iron pan and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and drizzle the melted butter all over the top. Bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
• Make-Ahead Instructions: You refrigerate the casserole up to 2 days ahead of time. Add the topping right before baking.
• Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.